Red Flannel Hash
- 1 can cream of potato soup
- 1 can corned beef
- 1 can chopped beets
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 tsp. Worcestershire sauce
- 1/4 cup cooking or olive oil
- 2 cubes beef bouillon, melted in 1/2 cup hot water
- 1 Tbsp. butter or margarine
Make potato soup according to directions on can. Mix all ingredients, except butter or margarine and turn into a greased casserole. Dot with butter or margarine. Bake in a 350 degree F oven for 20 minutes. Serves 6 generous portions. This may be served with canned mushroom or celery soup and is also good served with a poached egg on each portion.
By Robin from Washington, IA
February 16, 20110 found this helpful
This sounds delicious! Can't wait to try it.
Do you drain the beets first or use the juice?
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